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Fish en Papillote

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Fish en Papillote with Asparagus, Tomatoes and Herbs

Cooking fish in parchment packets seals in moisture while providing a beautiful, delicious presentation.

Parchment paper
4 (4oz) fish fillets, such as halibut, rockfish or salmon, bones removed
Kosher salt and pepper to taste
Extra virgin olive oil for drizzling
3 Meyer lemons or limes, sliced
16 asparagus spears, trimmed and sliced
1 cup cherry tomatoes
2 Tbsp assorted herbs (basil, chives, dill or tarragon), finely chopped

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1. Preheat oven to 400°. Cut two large heart-shaped parchment packets. Place fish on one half of the heart. Season with salt and pepper and drizzle olive oil over the fish. Place 3 lemon or lime slices on each fish. Sprinkle asparagus, tomatoes, onion and herbs over fish. Drizzle a little more olive oil over the vegetables.

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2. Fold the parchment paper over fish, then continue to fold the edges of the parchment paper in a circular pattern until the packet is sealed. Repeat the process with the remaining ingredients and parchment. Place the packets on a baking sheet. (If not baking right away, refrigerate for up to 4 hours.)

3. Bake until packets are lightly browned for about 15 minutes. Transfer each packet to a plate and let stand for 5 minutes. Using sharp scissors cut an “X” into the center of each packet and carefully pull the parchment paper back. Serve immediately.

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